Best Pan Roasted Whole Bass With Toasted Paprika Orange Vinaigrette With Roasted Beets Goat Cheese And Lemon Tarragon Recipes

Grilled Whole Bass with Toasted Paprika Orange Vinaigrette image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 8

1 tablespoon paprika, toasted
2 cups fresh orange juice, reduced to 1/4 cup
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 cup olive oil
Salt and freshly ground pepper
Olive oil
Four 1 pound whole striped bass

Steps:

Heat a pan and add paprika, cook 1 minute. Remove and set aside. In small saucepan over high heat, reduce orange juice to a syrup. Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add oil until emulsified. Season with salt and pepper to taste.
Preheat grill. Brush fish with olive oil on both sides and season with salt and pepper to taste. Grill the fish for 10 to 12 minutes total. Remove and serve each person 1 whole fish drizzled with vinaigrette.

Whole Roasted Bass image

Provided by Food Network

Categories main-dish

Time 45m

Yield 10 to 15 servings

Number Of Ingredients 8

1 (8 pound) whole sea bass, eviscerated and all outside fins and scales removed
2 tablespoons herb oil, recipe follows
Salt and pepper
1/4 cup chopped parsley leaves
1/4 cup chopped chervil leaves
1/4 cup chopped basil leaves
1/4 cup chopped thyme leaves
1 quart blended olive oil

Steps:

Score the flesh of the fish from top to belly to 5 equal incisions from head to tail. Repeat this process on both sides. Season with salt and pepper on both sides and in the cavity. Make sure the seasoning is inside the incisions. Repeat this process with the herb oil. Place the fish on the barbecue and grill for about 15 minutes on each side. Be careful when turning the fish over and removing from the grill. The fish will be more delicate when it is cooked. For maximum flavor brush the fish with herb oil as soon as you remove it from the grill.
Combine all ingredients. This can be prepared in advance and used for multiple recipes.

Pan Roasted White Bass (Sand Bass) With Wine Butter Sauce image

Provided by chefboyar-Dee

Categories < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

2 filets whole firm-fleshed fish, about 1 lb each* (scaled and gutted)
6 large garlic cloves, peeled, cut in thirds
2 tablespoons olive oil
1 cup flour
2 tablespoons fresh oregano, chopped
1 1/2 teaspoons salt
1 teaspoon hot sauce
1 cup white wine
1 tablespoon butter
2 tablespoons lemon juice
lemon slice (to garnish)

Steps:

Wash fish and pat dry.
Spread flour on a plate.
Salt the fish and then dredge in flour, coating entirely. Allow to rest for 20 minutes.
Heat olive oil over high heat in a sauté pan large enough to hold both fish without crowding.
When the oil is very hot but not yet smoking, add garlic and toss the garlic around for a minute.
Place fish in the pan and brown 1-1/2 minutes on each side.
Lower heat to medium, cover and roast for about 10 minutes, turning the fish once.
Remove to a warmed side plate.
(Note that the 10 minute cooking time is for fish about 1" thick at its thickest part. For thinner or thicker fish adjust the time accordingly.)
Add wine, raise heat to high and quickly reduce to a syrupy consistency, scraping all around the pan to loosen browned bits clinging to the pot.
Add the butter and swirl to melt and blend.
Correct seasoning and pour sauce over fish.
Garnish with additional oregano and lemon slices.

Nutrition Facts : Calories 516.5, Fat 20, SaturatedFat 5.6, Cholesterol 15.3, Sodium 1866.5, Carbohydrate 56.1, Fiber 2.4, Sugar 1.9, Protein 7.4

Roasted Red and Yellow Beets with Goat Cheese and Lemon-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 large red beets, trimmed of all but 1-inch of greens
2 large yellow beets, trimmed of all but 1-inch of greens
6 tablespoons olive oil, divided
1/4 cup fresh lemon juice
1 tablespoon finely chopped tarragon leaves
Salt and freshly ground black pepper
1 pound arugula, washed and dried
8 ounces soft goat cheese, crumbled
1/4 cup toasted pine nuts

Steps:

Preheat grill. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place on the grill over medium heat and let cook for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch pieces. Whisk together the olive oil, lemon juice and tarragon and season with salt and pepper.
Arrange the arugula on a platter, top with beets and goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.